Quick Recipe Version (TL;DR)
Quick Ingredients
- 700 g waxy potatoes, scrubbed
- 1 small yellow onion, thinly sliced
- 600 g skinless cod or pollock fillets, cut into 4 pieces
- 2 tbsp all-purpose flour (for dusting)
- 3 tbsp unsalted butter, divided
- 2 tbsp neutral oil, divided
- 1 small shallot, finely minced
- 150 ml dry white wine
- 150 ml fish stock (or low-sodium chicken stock)
- 120 ml heavy cream
- 2 tbsp Dijon mustard + 1 tbsp whole-grain mustard
- 2 tbsp finely chopped fresh dill, plus fronds to garnish
- 1 tsp lemon zest + 1 tbsp lemon juice
- Sea salt and freshly ground pepper
Do This
- 1. Boil potatoes in salted water 10–12 minutes until just tender; drain, cool slightly, and slice 8–10 mm thick.
- 2. Sauté onion in 1 tbsp butter + 1 tbsp oil (medium heat), then add potatoes; cook 12–15 minutes until golden and crisp. Season.
- 3. Pat fish dry, season, and lightly dust with flour.
- 4. Sear fish in 1 tbsp butter + 1 tbsp oil over medium-high heat, 2–3 minutes per side, to 52–55°C internal. Keep warm.
- 5. For sauce: soften shallot in 1 tbsp butter, add wine and stock; reduce 4–5 minutes.
- 6. Stir in cream, mustards, lemon zest/juice; simmer 1–2 minutes, then add dill. Adjust salt/pepper.
- 7. Plate potatoes, top with fish, spoon over mustard-dill sauce; garnish with dill and serve.
Why You’ll Love This Recipe
- Classic North German comfort: flaky fish, crisp potatoes, and a velvety mustard-dill sauce.
- Weeknight-friendly technique with restaurant-quality results.
- Balanced flavors: creamy, tangy, herby, with gentle heat from mustard.
- Flexible: use cod, pollock, haddock, or your favorite firm white fish.
Grocery List
- Produce: Waxy potatoes, yellow onion, shallot, fresh dill, lemon
- Dairy: Unsalted butter, heavy cream
- Pantry: Skinless cod or pollock fillets, all-purpose flour, neutral oil, dry white wine, fish or chicken stock, Dijon mustard, whole-grain mustard, sea salt, black pepper
Full Ingredients
For the Potatoes
- 700 g waxy potatoes (Yukon Gold or similar), scrubbed
- 1 small yellow onion, thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp neutral oil (rapeseed/canola or sunflower)
- 1 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For the Fish
- 600 g skinless cod or pollock fillets (4 pieces, 150 g each)
- 2 tbsp all-purpose flour (for dusting)
- 1 tbsp unsalted butter
- 1 tbsp neutral oil
- 1/2 tsp sea salt
- 1/4 tsp white or black pepper
- Optional: lemon wedges for serving
Mustard-Dill Sauce
- 1 tbsp unsalted butter
- 1 small shallot, finely minced (about 2 tbsp)
- 150 ml dry white wine (Riesling or Pinot Blanc)
- 150 ml fish stock (or low-sodium chicken stock)
- 120 ml heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped, plus more for garnish
- Salt and pepper to taste
- Optional: 1 tsp drained capers, minced
Step-by-Step Instructions
Step 1: Parboil the potatoes
Place the scrubbed potatoes in a pot, cover with cold water by 2–3 cm, and add 1 teaspoon salt. Bring to a boil, then simmer 10–12 minutes until just tender when pierced but not falling apart. Drain and let steam-dry 5 minutes. When cool enough to handle, slice into 8–10 mm rounds.
Step 2: Crisp the potatoes with onions
Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. Add the sliced onion and cook 2–3 minutes until translucent. Add the sliced potatoes in an even layer. Cook, undisturbed, 4–5 minutes to develop color, then turn and continue 8–10 minutes until golden and crisp in spots. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.
Step 3: Season and flour the fish
Pat the fish dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Lightly dust with the flour, shaking off excess. This thin coating helps create a delicate crust and later emulsifies the sauce.
Step 4: Sear the fish
In a separate large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat until shimmering. Add the fish and sear 2–3 minutes per side, depending on thickness, until lightly golden and the internal temperature reaches 52–55°C (125–131°F). Transfer to a warm plate and tent loosely with foil.
Step 5: Start the sauce base
Lower the heat to medium. In the same skillet used for the fish, add 1 tablespoon butter and the minced shallot. Cook 1–2 minutes until softened but not browned. Pour in the white wine and fish stock, scraping up any browned bits. Simmer briskly 4–5 minutes until reduced by about half.
Step 6: Finish with cream, mustard, and dill
Stir in the heavy cream, Dijon, and whole-grain mustard. Simmer gently 1–2 minutes until slightly thickened and glossy. Off the heat, add lemon zest, lemon juice, and chopped dill (and capers if using). Taste and adjust salt and pepper. The sauce should be tangy, savory, and aromatic.
Step 7: Plate and serve
Spoon the crisp potatoes and onions onto warm plates. Nestle the seared fish on top. Generously spoon over the mustard-dill sauce and garnish with dill fronds and lemon wedges. Serve immediately while hot.
Pro Tips
- Choose firm, flaky fish like cod, pollock, or haddock; thin fillets cook more evenly and stay delicate.
- Do not overcrowd the potato pan. Space ensures crisp edges rather than steaming.
- Internal fish temperature of 52–55°C keeps the flesh juicy and perfectly flaky.
- Let the wine-stock mixture reduce until it coats the back of a spoon before adding cream for a silky sauce.
- Add dill off heat to preserve its fresh green color and aroma.
Variations
- Rye-dusted fish: Swap the all-purpose flour for fine rye flour for a subtle nutty note.
- Lighter sauce: Replace half the cream with additional stock and finish with 2 teaspoons cold butter for body.
- Gluten-free: Dust the fish with rice flour or cornstarch instead of wheat flour.
Storage & Make-Ahead
Pannfisch is best enjoyed immediately. You can parboil and slice the potatoes up to 24 hours ahead; store covered in the fridge. The sauce base (through the reduction step before adding cream and mustard) can be made 1 day ahead and chilled; reheat gently, then add cream, mustard, and dill just before serving. Leftovers keep up to 1 day refrigerated; reheat slowly over low heat. Avoid boiling the sauce on reheating to prevent splitting.
Nutrition (per serving)
Approximate: 550 kcal; 32 g protein; 39 g carbohydrates; 28 g fat; 4 g fiber; 800 mg sodium.
